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Skinny Green Goddess Dip

This Skinny Green Goddess Dip recipe lets you enjoy all the fresh flavors of the classic dressing without the guilt from all of that pesky fat and calories.

Today let's talk about "Retro Food" OK?

You know, the dishes that transport you back to years gone by?

Or maybe that funky dish that Aunt Mary used to bring to the family potlucks, the one you avoided at all costs?

Or better yet, that heavy condensed soup laden dish that (my Mom) used to serve just about every week? Yup, that's the stuff!

Have you ever done a search on "retro food"?

Try it on Google, or go to Pinterest. You will probably recognize some of the things that pop up, but OhhhEmmmmGeeee the other stuff?

It is hard to believe that these even existed let alone were popular! I mean, canned hamburgers? Seriously? WOW!! My Mom was the Queen of all of that "new fangled" stuff. The newest easy meal ideas were things she just couldn't resist. I am so glad she never found the canned hamburgers!!

This dressing didn't become popular until the 1970's when Seven Seas began producing it in their salad dressing line, but Green Goddess Dressing has been around for almost 100 years.

It is said that it was originally created by chef Philip Roemer at The Palace Hotel in San Francisco. He wanted to give tribute to George Arliss, who was an actor in the hit play The Green Goddess. It was actually a take on a dressing that originated in France by chef to Louis XIII. He created a sauce au vert (green sauce) which was traditionally served with "green eel".

Ummmmm I don't know about you, but I will pass on the whole eel thing!

This dip however? Now, this is something I will never pass on. Between the tang of the Greek yogurt, which I am a huge sucker for, and the fresh herbs, this dip has become a staple in my fridge. I can grab a handful of fresh veggies and this dip when my afternoon munchies attack and feel good about it.

I even got Mini-Me (AKA Miss Picky Pants) on board with it! Ya, it shocked the crap out of me too!! With the warm spring days coming soon (I am a glass if half full kinda girl), I am excited to have a nice cool snack I can fall back on.

What is your favorite dip to snack on? Do you lighten it up?

Yield: Approx 1 cupAuthor: Bobbi Hass-Burleson

Skinny Green Goddess Dip

This Green Goddess Dip lets you enjoy all the fresh flavors of this classic dressing without the guilt from all of that pesky fat and calories.

prep time: 10 MINScook time: total time: 10 mins

ingredients:

2 tablespoons roughly chopped fresh chives

1/4 cup roughly chopped fresh flat-leaf parsley

2 tablespoons roughly chopped fresh basil

1 teaspoon anchovy paste

1 shallot, roughly chopped

1 lemon, juiced

1 tablespoon white wine vinegar

1/4 cup low-fat mayonnaise

3/4 cup nonfat Greek yogurt

Kosher salt

Fresh cracked black pepper

instructions

Combine all dip ingredients in a blender or food processor and pulse just until combined.* See notes

Cover and place in the refrigerator for at least one hour to allow the flavors to meld.

Serve with fresh veggies or baked chips.

notes

A reader commented that she used her Vitamix to blend the dip and it came out very runny. I used my Ninja with the same result with my tzatziki sauce. I used my Cuisinart food processor with this recipe originally and pulsed just until combined.
You could also chop the herbs finely by hand and stir them into the mayo and Greek yogurt.

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I remember when we first talked about retro food a few years ago and I looked it up. All I could think was thank goodness a lot of those things were no longer popular when I was little. Oh the horror of some of them. But thankfully there were a few popular gems from those decades. :)

Yes that could have been the problem. I processed it in a regular food processor just until combined. I have used my Ninja for my tzatziki sauce and it ended up runny so I think those blenders must just go to fast. I hand blend my tzatziki sauce now. I will edit the recipe to reflect your exxperience.